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Cheesy Chicken Riced Cauliflower Casserole

This cozy, cheesy casserole brings together shredded chicken, riced cauliflower and jasmine rice in a creamy, Herb-spiked sauce that’s practically made for weeknight comfort. It’s a friendly, fuss-free dish that combines familiar flavors with a lighter twist — perfect when you want something hearty without the heaviness. If you like the idea of portable cheesy chicken meals, you might enjoy this cheesy chicken wrap too.

Why make this recipe
This dish stands out because of its balance: melty cheese and creamy sauce meet two textures of ‘rice’—actual jasmine rice and riced cauliflower—so you get comfort and a touch of lightness in every bite. It’s a great way to use leftover cooked chicken and rice, stretches well for families, and reheats beautifully for lunches later in the week.

Step-by-Step Guide to Making Cheesy Chicken Riced Cauliflower Casserole

Ingredients

1 Tablespoon avocado oil, or neutral tasting oil + extra for greasing
½ medium onion, diced
12 ounces (340.2g) frozen riced cauliflower, 3½ cups
1 teaspoon kosher salt, or to taste
½ teaspoon ground black pepper
3 cloves garlic, minced
½ cup (118.29ml) milk, I used low fat
½ teaspoon garlic powder
1½ teaspoon Italian seasoning
1 Tablespoon Dijon mustard
4 Tablespoons cream cheese (softened if possible)
½ cup (118.29ml) plain Greek yogurt
3 cups (90g) baby spinach, roughly chopped after measuring
3 cups (420g) cooked + shredded chicken breasts
1½ cups (237g) cooked white jasmine rice

Directions

Prepare Ingredients
- Dice the medium yellow onion and mince the 3 cloves of garlic. Roughly chop the baby spinach after measuring. Ensure your cooked shredded chicken breasts and cooked white jasmine rice are ready. If your cream cheese is not softened, let it sit at room temperature for a bit.
Sauté Aromatics
- Heat 1 tablespoon of avocado oil (or neutral oil) in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and sauté for 5–7 minutes, stirring occasionally, until it becomes translucent and tender. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Craft the Creamy Sauce
- Reduce the heat to low. Add ½ cup milk, ½ teaspoon garlic powder, 1½ teaspoon Italian seasoning, and 1 Tablespoon Dijon mustard to the skillet. Whisk until well combined. Add the 4 Tablespoons of cream cheese and ½ cup plain Greek yogurt. Whisk continuously until the cream cheese is completely melted and the sauce is smooth and creamy. Season with 1 teaspoon kosher salt and ½ teaspoon ground black pepper, adjusting to taste.
Combine Casserole Components
- Gently fold in the 12 ounces of riced cauliflower (no need to thaw if frozen) and 1½ cups of cooked white jasmine rice into the creamy sauce. Stir until evenly coated and well distributed. Add the 3 cups of cooked shredded chicken and 3 cups of chopped baby spinach, stirring until the spinach wilts slightly and all ingredients are thoroughly mixed and coated in the sauce. Let it cook in the sauce for about 5 minutes, stirring occasionally, allowing the cauliflower to soften and flavors to meld.
Assemble and Bake
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or butter. Pour the entire chicken, riced cauliflower, rice, and spinach mixture into your prepared baking dish, spreading it out evenly. Bake for 20 minutes, covered loosely with aluminum foil. Then, remove the foil and bake for an additional 15-20 minutes, or until the casserole is bubbling around the edges and heated through.
Rest and Serve
- Once removed from the oven, let the casserole rest for about 5-10 minutes before serving. This allows the sauce to set slightly. Serve hot, perhaps garnished with fresh parsley or chives if desired. Enjoy every comforting bite!

Notes on Technique and Timing

No need to thaw the frozen riced cauliflower before folding it into the sauce; the hot sauce and oven time are enough to bring it to the right texture. If you prefer a firmer cauliflower texture, briefly sauté it first until most of the ice crystals evaporate.
Softening the cream cheese makes whisking it into the milk much faster and prevents lumps. If you forget to bring it to room temperature, cut it into small cubes so it melts evenly.
If your cooked chicken or rice is cold from the fridge, allow an extra few minutes in the skillet to warm through before baking so the final casserole heats evenly.

Storage Tips for Cheesy Chicken Riced Cauliflower Casserole

Refrigerate: Store leftovers in an airtight container in the refrigerator for 3–4 days at 40°F (4°C) or below.
Freeze: Portion into freezer-safe containers and freeze up to 2–3 months at 0°F (-18°C). Thaw overnight in the fridge before reheating.
Reheat: Reheat single servings in the microwave at medium heat for 1–3 minutes, stirring halfway through; for larger portions, reheat in a 350°F (175°C) oven until warmed through (about 15–25 minutes).

Best Ways to Serve Cheesy Chicken Riced Cauliflower Casserole

Family dinner: Scoop generous portions onto dinner plates and serve with a crisp green salad and a simple vinaigrette to cut through the richness.
Weeknight meal prep: Divide into meal prep containers for lunches — pair with roasted vegetables or a raw veggie slaw for contrast.
Potluck or gathering: Bake in a larger dish and top with extra shredded cheese and breadcrumbs for a bubbly, golden finish just before serving; a sprinkle of fresh herbs brightens the presentation.

Tips to Make Cheesy Chicken Riced Cauliflower Casserole

Use warm or room-temperature cooked chicken if possible — it helps the casserole heat through faster and reduces overall oven time.
If you want extra cheesy pull, stir in 1 cup of shredded cheddar or mozzarella before baking, then top with another ½ cup for a golden top.
Don’t overbake. When the casserole is bubbling and the top is lightly golden, it’s done; overbaking can dry out the rice and cauliflower.
Adjust seasoning at the end. The salt and pepper in the sauce should be tuned to your taste after everything is combined.

Variations

Low-carb swap: Replace the jasmine rice entirely with an extra 1½–2 cups of riced cauliflower to make the casserole lower in carbs and more cauliflower-forward.
Vegetable boost: Stir in 1 cup of roasted diced bell peppers or 1 cup of frozen peas for added color and sweetness.

FAQs
Q: How do I keep the casserole creamy when reheating?
A: Reheat gently — use a microwave at medium power and add a splash (1–2 tablespoons) of milk or broth before warming to refresh the sauce.

Q: Can I use rotisserie chicken?
A: Yes — rotisserie chicken is a perfect shortcut and adds great flavor. Shred it and fold it in at the same stage as other cooked chicken.

Q: What can I substitute for Greek yogurt?
A: Sour cream or a dairy-free yogurt can work in a pinch; sour cream will keep richness while dairy-free yogurt may change texture slightly.

Q: Is the riced cauliflower cooked before baking?
A: No, the recipe uses frozen riced cauliflower straight from the bag. The sauce, skillet time, and oven baking cook it through. If you prefer, sauté briefly to remove excess moisture.

Q: Can I make this vegetarian?
A: Omit the chicken and add 2 cans of drained chickpeas or 3 cups of roasted mushrooms for a hearty vegetarian version.

Make-Ahead and Batch Cooking Notes

Assemble the casserole up to the point of baking, cover with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, remove wrap, let sit for 10–15 minutes at room temperature, then bake as directed (you may need an extra 5–10 minutes).
For freezer meals: Assemble, wrap tightly with foil, and freeze. Bake from frozen by adding 10–20 minutes to the covered baking time, then remove foil and bake until bubbly.

Flavor Enhancements and Pairings

A squeeze of lemon or a few teaspoons of fresh lemon zest stirred into the finished casserole can brighten the whole dish and complement the Dijon.
Garnish ideas: chopped parsley, chives, or a sprinkling of red pepper flakes for a gentle heat.
Drink pairings: A crisp, unoaked white wine (like Sauvignon Blanc) complements the creaminess, while a light lager or pilsner refreshes the palate.

Leftover Ideas

Stuff baked peppers or hollowed-out tomatoes with warmed casserole for a pretty second-day meal.
Spoon leftovers over baked potatoes or into lettuce wraps for quick lunches.
Use cooled leftovers as a filling for quesadillas or savory crepes — add a little extra cheese, fold, and crisp on a skillet.

Troubleshooting

If your casserole is watery after baking, it likely had excess moisture from the cauliflower. Next time, thaw and squeeze out moisture or briefly sauté the cauliflower before combining. You can also bake a little longer uncovered to evaporate excess liquid.
If the casserole tastes bland, finish with a pinch more salt and a splash of acid (lemon juice or a few drops of vinegar) to wake the flavors.

Nutritional Notes

This casserole blends protein from chicken and Greek yogurt with fiber-rich cauliflower and spinach. Using part cauliflower and part rice keeps the texture familiar but lowers carbs compared to a fully rice-based casserole.
Swap low-fat milk and Greek yogurt for higher-fat versions if you prefer a richer sauce; caloric density will increase but mouthfeel will deepen.

Final thoughts before you bake
This casserole is a flexible, forgiving dish that rewards small adjustments — whether you’re cutting carbs, stretching a meal for a crowd, or using up leftovers. It’s an excellent go-to when you want comfort without too much prep or fuss.

Conclusion

If you want a few more ideas that riff on chicken, rice, and cauliflower casseroles, you can compare techniques and variations at The Natural Nurturer’s Cheesy Chicken, Rice & Cauliflower Rice Casserole and find a richly photographed, user-friendly version at Diethood’s Chicken Cauliflower Rice Casserole. These resources are great for inspiration and alternative approaches to the same comforting flavor family.